¼ cup milk
3 tablespoons maple syrup plus additional for serving
4 slices (thick sliced) blueberry swirl bread, crusts removed, cut into ½-inch cubes
2 cups all-purpose flour plus a teaspoon
½ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup buttermilk
1 stick unsalted butter, melted
1 cup wild blueberries, fresh or frozen
- Heat oven 400F. Grease 14 standard size muffin cups with no-stick baking spray or line with paper cups.
- In medium bowl, whisk milk, 1 tablespoon of maple syrup and 1 egg until blended.
- Add bread; gently stir to coat all the bread pieces (this is the French toast topping).
- In medium bowl, mix 2 cups of flour, brown sugar, baking powder, baking soda and salt until combined.
- In another bowl, whisk remaining 2 eggs for 30 seconds. Add buttermilk, 2 tablespoons of maple syrup and melted butter; whisk well.
- Pour the wet ingredients over the dry; blend just until the dry ingredients are moistened (do not over mix).
- Toss blueberries with remaining teaspoon of flour. Gently fold blueberries into batter.
- Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter; pressing down slightly.
- Bake for 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
- Invert the muffins onto a wire rack, turn them upright; cool 5 minutes.
- Drizzle additional maple syrup over top of warm muffins just before serving.
- Category: quick breads
- Method: baking
Keywords: French toast, maple syrup, blueberries, breakfast